Shortbread Tarts with Spiced Apples and Candied Pecans PT80M https://img2.recipesrun.com/201907/2019/1205/54/4/013184/300x200x90.jpg Lundberg Family Farms Sweet Dreams dark chocolate-dipped rice cakes added an extra crunch to the standard shortbread crust, and the apples came together easily in a sauté pan with warm spices and a touch of brown rice syrup. We utilized rice syrup again to candy the nuts that finish off these tarts. Seasonal fruit can be substituted for the apples, whether it’s rhubarb in spring or peaches and blueberries in the summer. Serve with a big scoop of vanilla ice cream. 6 servings Ingredients: Vanilla ice cream, for serving Candied pecans, for garnish 1 tsp. dried ginger 1 tsp. dried cinnamon 1 tbsp. brown rice syrup 5 apples, peeled and chopped 4 large, dark chocolate-dipped rice cakes, divided 1 cup butter, softened 1/2 cup granulated sugar 2 cups flour 2 cups chopped pecan 1/2 tsp. ginger 1/2 tsp. cinnamon 1/2 tsp. salt 2 tbsp. brown rice syrup 2 tbsp. packed dark brown sugar 2 tbsp. butter